Brewcommune

That's my local fishing hole!

Does anyone have a corona style mill that we (The Bruery) can use to run some malt analysis from it?

We (The Bruery) are giving away 6 cases of Belgian beer bottles (for free!) to the first person who comes and picks them up! I will not keep these longer than today so move fast!

In High Gravity Brewing you should use deaerated water when you add it back to the final product, not to mention treating the water to match the same profile and pH... especially pH!

I live in Glendora and I love this place! John (the owner) doesn't want to carry any American made beer, but he will carry beer from Germany, Canada, and so on.... What can you do?

So since you home brew you call yourself a brewmaster? I brew professionally and I don't even call myself a brewmaster, nor is there one in our company! Jeff or "Owen" knows more about beer than anyone on this board, he was my mentor and I learned a great deal from working for him. I know ...

Pretty good, I usually have a tighter range but 5.42 is well within a reasonable range. At 5.42 you will want to take a final pH reading after the beer is done fermenting and see what it dropped down to, you should see 4.0 -4.5 the lower the pH the better.

I think it would be too hard to do on a homebrew scale, something to try at least but I wouldn't do it. The extra amount of eff iciency isn't worth the time and effort in my mind, if you cut it too deeply or too fast it's going to add on extra time and actually lower your efficiency.

We don't cool the sample, you just want to make sure that the meter is capable of handling the temps you plan on using it in and has a good tolerance towards it. I trust the meter, if we cool the sample our meter will have the same reading. Every reading is just as important! Mash, collection and pa...

pH is very important to me! We (The Bruery) measure the pH of our hot liquor, mash (mash rest doesn't begin until pH is within a 0.3 range), first runnings, mid runnings, last runnings, pre-boil, whirlpool, collection, fermentation and finally in packaging. We use the cheap pHep meter in our brewhou...

It's during the lauter to prevent channeling

This is one thing I haven't looked into too deeply. When we mash in we purposely do mix the mash that much to help protect the malt, you can actually degrade the malt/mash by over mixing. Over the past 6 months of not mixing the mash (that much) we have seen no loss in efficiency, better run-offs, n...

Wort begins to degrade after a certain amount of time, unless I'm doing a sour mash I would never let my mash sit for longer than an hour. With good grain and good practice you should have full conversion in 8-10 minutes, after a certain point (many believe 60min) the wort will actually start breaki...

it's something I can look into... I might have to freshen up on a few things before I hold one.

I currently don't have the time to write anything down but I'm usually always at the Bruery Friday nights and I love talking about yeast!

Not sure...